DAS ETHIOPIAN, 1203 28TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Feb 19, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 05, 2014 | Complaint | 3 | 4 | Details / Comments |
|
Dec 06, 2012 | Routine | 3 | 2 | Details / Comments |
|
Aug 20, 2012 | Follow-up | 1 | 1 | Details / Comments |
|
Aug 08, 2012 | Complaint | 1 | 6 | Details / Comments |
Feb 19, 2014 (Follow-up)
Comments:CFPM-SILESHI ALIFOM FS-46564 EXP 10/08/13
ALL FIVE DAY ITEMS HAVE BEEN ABATED.
FORTY FIVE DAY ITEMS MUST BE ABATED PRIOR TO NEXT ROUTINE VISIT.
IF YOU HAVE ANY QUESTIONS YOUR MAY CONTACT THE AREA SUPRERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 102.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.2F |
| (Refrigerator - reach-in) (Cold Holding) | 35.1F |
| (Steam Table) (Hot Holding) | 176.2F |
Feb 05, 2014 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)soda gunholder at the bar has a syrup build-up/shelving inside of the walkin unit contians mold and debris - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Cooked rice inside of the walk-in unit does not have adate or label - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)mice droppings cited in the kitchen around the condiment bins - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)condiment bins and equipment contain dried food particles - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)pipe underneath the 3-comp sink leaks - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors underneath ovens contian grease
Correct stated item siwhtn 5days
Correct stated items within 45days
If you ahve any uqestions,please contact area supervisor Mr. Ronnei Taylor at (202)442-9037
| Temperatures | |
| Hot Water (2-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 108.0F |
| Hot Water (Handwashing Sink - toilet/female) | 108.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Lamb (Stove) (Hot Holding) | 156.0F |
| Chicken and Vegetables (Stove) (Hot Holding) | 148.0F |
| Beef (Stove) (Hot Holding) | 167.0F |
| Lentils (Stove) (Hot Holding) | 188.0F |
| Vegetables - cut (Stove) (Holding) | 166.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 130.0F |
Dec 06, 2012 (Routine)
Violations:
- Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ONE UNIT WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPEREATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CUTTING BOARD WAS IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
DISH MACHINE DID NOT PASS THE CHEMICAL STRIP TEST AT VISIT. ESTABLISHMENT MUST USE AN ALTERNATE METHOD UNTIL MACHINE IS ADJUSTED OR REPAIRED TO ENSURE PROPER SANITATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hot & cold water available; adequate pressure
THE TEMPERATURE OF THE HOT WATER WAS NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 97.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| (Reach-in Freezer) (Cold Holding) | -0.5F |
| (Reach-in Freezer) (Cold Holding) | -6.1F |
| (Refrigerator - reach-in) (Cold Holding) | 46.2F |
| Beef (Steam Table) (Hot Holding) | 160.2F |
| Chicken (Steam Table) (Hot Holding) | 159.8F |
| Beef (Steam Table) (Hot Holding) | 163.2F |
| Rice (Steam Table) (Hot Holding) | 146.2F |
| Lentils (Steam Table) (Hot Holding) | 163.2F |
| Beans (Steam Table) (Hot Holding) | 150.2F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
Aug 20, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM SILESHI ALIFORM FS- 46564 EXP. 10-18-2013
Most recent pest control service date: 07/19/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 106.1°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink) | 123.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - open display) | 41.0F |
| Chicken Selects (Steam Table) (Hot Holding) | 167.0F |
| Curry Sauce (Steam Table) (Hot Holding) | 166.0F |
| Meat (Steam Table) (Hot Holding) | 167.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 40.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 42.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 44.0F |
Aug 08, 2012 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink(s). (Corrected On Site) - Food properly labeled; original container
Food items stored inside refrigeration units not properly labelled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelving. Aluminum foil on shelving in food preparation area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Walls leading to lower level food preparation area in disrepair - scaling paint. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in food preparation area in need of cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Several cracked light shield at food preparation area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL ITEMS STATED WITHIN 5-DAYS (08/13/12)
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (09/24/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (2-compartment sink) | 127.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Beef (Steam Table) (Hot Holding) | 140.0F |
| Vegetables - cut (Steam Table) (Hot Holding) | 140.0F |
| Chicken (Steam Table) (Hot Holding) | 152.0F |
| (Refrigerator - reach-in bakery) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | 24.0F |
| (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Refrigerator - beverage) (Cold Holding) | 31.0F |
| Spinach (Steam Table) (Hot Holding) | 153.0F |
| Corn (Steam Table) (Hot Holding) | 150.0F |
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